Pandemic Travel Scones
Light buttermilk scones easy enough for us to make as a family every Sunday morning
Ingredients
- 250 g self-raising flour by weight
- 1 tsp table salt table salt, not kosher salt
- 50 g sugar
- 50 g unsalted butter diced & chilled
- 1 egg
- 100 ml buttermilk
Instructions
- Set the oven to 425 F
- Sift flour, salt, and sugar together in a mixing bowl
- Add the butter to flour mixture. Using your hands, rub the flour into the butter over and over until it looks like play sand and is no longer lumpy. The idea is to coat as much tiny butter flakes with flour as possible without letting the butter melt.
- In a separate bowl, beat the egg with the buttermilk until smooth.
- Mix the dry and wet goods together with a spoon to make a soft, wet dough. DO NOT over mix this or you'll have scone shaped rocks. Just enough to get it into a dough consistency.
- Tip the dough out onto a lightly floured counter and knead a little to get consistency you can cut. (mush it around and fold it a few times to mix it up)
- With flour on your hands, press the dough flat on the counter until it is about 3 cm (1 in) think.
- Using a round cutter (about 2 in across), cut out the scones. Press the excess together and keep stamping them out until you end up with one ugly Frankenstein's monster scone at the end
- Bake at 425 F for about 12 minutes until the tops are golden brown.
- Cool them on a wire rack
- Split them open and add butter, jam, cream, or whatever you want. Enjoy
Notes
Scones, like biscuits, do best when you mix them as little as possible and keep the butter cold as long as possible. The butter is diced up and re-chilled in the fridge or freezer ahead of time to keep it solid longer while mixing.
Optional super fast whipped cream for topping:
1/2 Cup heavy cream & 1.5 Tbsp powdered sugar
Mix on high until it reaches a thick, whipped cream consistency.